Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Pre-open | Oct 3, 2006 | 100 |
|
Semi-Annual | Nov 24, 2006 | 99 |
|
Semi-Annual | Jan 22, 2007 | 100 |
|
Semi-Annual | Sep 6, 2007 | 97 |
No violation noted during this evaluation. | Semi-Annual | Feb 22, 2008 | 100 |
|
Semi-Annual | Nov 6, 2008 | 99 |
|
Semi-Annual | Mar 4, 2009 | 93 |
|
Semi-Annual | Sep 11, 2009 | 99 |
|
Semi-Annual | Feb 24, 2010 | 95 |
|
Semi-Annual | Aug 13, 2010 | 98 |
|
Semi-Annual | Jan 18, 2011 | 97 |
|
Semi-Annual | Jul 19, 2011 | 99 |
|
Semi-Annual | Jan 12, 2012 | 99 |
|
Semi-Annual | Jul 24, 2012 | 100 |
|
Semi-Annual | Jan 8, 2013 | 97 |
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
Nov 24, 2006REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Jan 22, 2007REQUIRED CORRECTION: A sink used for food preparation, utensil washing or a service sink may not be provided with handwashing aids or devices.
Sep 6, 2007REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140째F (60째C) or more or 41째F (5째C) or less or if the container is cleaned as required.
Mar 4, 2009REQUIRED CORRECTION: Products that are held for credit, redemption, or return shall be segregated and held in a designated area that is separate from food, utensils, linens, and single-service and single-use articles.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
Feb 24, 2010REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41째F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Aug 13, 2010REQUIRED CORRECTION: Ambient air temperature measuring devices shall be accurate to plus or minus 3째F.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Jan 12, 2012REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
Jul 24, 2012REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Jan 8, 2013REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
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Name |
Address |
Distance |
---|---|---|
Subway #6 | 1531 Hawthorne Ave Ne, Salem | 0.01 miles |
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Super 8 Motel | 1288 Hawthorne Ave Ne, Salem | 0.12 miles |
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Restaurant representatives - add corrected or new information about Cooper's Deli, 1541 Hawthorne Ave Ne, Salem, OR 97301 »